Grilled carrots are a great side dish to serve with meat or other entrees that you cook on the grill. They have a nice flavor combination from the sweetness of the carrots and the charred flavor and carmelization that you get from the grill. You can grill the carrots right alongside other items if you have room, or if you don’t have the space, grill them ahead and keep them under tightly wrapped foil to preserve their moisture. They take only about 8 to 10 minutes to cook. They should be placed on the grill immediately after oiling and salting, or the salt can draw out the moisture in the vegetable that you want to preserve.
Grilled Carrots
Print recipeIngredients
- 2 Pounds Carrots
- 2 Tablespoons Olive Oil
- Salt
- Black Pepper
Note
Carrots should not be salted until just before you're ready to grill them. The salt will draw out moisture if left on carrots for a long time, causing the carrots to be dry.
Directions
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Pre-heat grill to medium high. Meanwhile, peel the carrots and cut them in half and then in half again, this time lengthwise. You should have slices of carrots that are about 4 inches long, 1/2 inch high and 1 inch wide. |  |
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Toss carrots in olive oil, salt and black pepper and immediately put carrots on the pre-heated grill. Place carrots across the grates, this will give you the nice grill marks and the smaller carrots won't fall through the grates. |  |
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Grill carrots for 4 - 5 minutes and then turn them, grill for another 4 - 5 minutes on the other side - closer to 4 minutes per side if you like them a little more crunchy and closer to 5 minutes if you want them softer inside. I prefer them on the crunchy side. |  |
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Place carrots in a dish, salt and pepper to taste and serve right away. You can also add a little olive oil or butter. |  |
